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Other Useful Information
Slow cooking tips
• For best results, fill the ceramic pot at least half-full but no more than 2.5cm
from the rim. If only half-filled, check whether the food is cooked 1 to 2 hours
earlier than recommended in the recipe
• Stirring is not necessary when slow cooking. In fact, removing the glass lid
results in major heat loss and the cooking time may need to be extended.
However, if cooking on HIGH, stir occasionally.
• For recipes that call for all day cooking, prepare the food the night before.
Place ingredients in the ceramic pot, cover and refrigerate overnight. In the
morning, place the ceramic pot on the electric base of the slow cooker and
select the settings to cook.
• Do not use frozen uncooked meat in the slow cooker. Thaw any meat or
poultry before slow cooking.
• Some foods are not suited for extended cooking in the slow cooker. Pasta,
seafood, milk, cream, or sour cream should be added 2 hours before serving.
Evaporated milk or condensed soups are perfect for the slow cooker.
• The higher the fat content of the meat, the less liquid is needed. If cooking
meat with a high fat content, place thick onion slices underneath so the meat
will not sit on (and cook in) the fat.
• Slow cookers allow for very little evaporation. If making your favourite soup,
stew or sauce, reduce the liquid called for in the original recipe. If too thick,
liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid in the recipe
to prevent scorching on the sides of the ceramic pot.
• Foods will continue to increase in temperature after desired temperature has
been reached.
